Food Impactmakers Day 3: The Entrepreneur - another way is possible

Amsterdam set the scene for Day 3 of Food Impactmakers. This time, the spotlight was on entrepreneurs in the food transition, and how they can offer a glimpse into the food system of the future.

Voedselpark Amsterdam: farmland with a mission

The students started their day at Voedselpark Amsterdam, where residents and entrepreneurs are working to protect the farmland in the Lutkemeerpolder. The municipality has earmarked this area for distribution centres of large retailers, the big players that had already come up earlier in the programme. Local entrepreneurs are showing that there is another way. Farm De Boterbloem, Stadsgroenteboer and CSA Pluk are joining forces and focusing on an engaged community and sustainable food production.

Together with driving force Iris Poels, we got to know the polder through five remarkable trees and the students reflected on how they would design a food hub in this area. Quite a challenge, because there are many interests at play: government, business, and nature activists. Some students asked critical questions about the impact of small scale agriculture, drawing on the skills they had practised earlier in the soft skills training.

Plant based lunch at Community Kitchen De Sering

Next up was another special initiative: Community Kitchen De Sering, where the students enjoyed a delicious plant based lunch prepared by volunteers. At De Sering, anyone can join for a tasty, affordable daily meal.

Soft skill of the day: collaboration

Over the background buzz of lunch, trainer René kicked off the soft skill of the day: collaboration. With a light DISC style exercise, students discovered their own preferred style in a team, and that of their fellow students.

Are they more thoughtful analysts, energetic doers, connecting team players or visionary drivers? And what does that mean in practice when you work on an assignment together? Both introverts and extroverts have a role to play in a team, and that will definitely come in handy on Day 4, when the students get to work on their own Food Challenge.

What students are taking away from Day 3

In summary, these are the key insights from Day 3:

• There are concrete alternatives to large scale food chains, with space for local communities and sustainable agriculture

• Multiple stakeholders are involved in designing a food hub

• Collaboration requires insight into your own style and that of others, so that you can make better use of each other's strengths

• Soft skills such as critical thinking, asking questions and working together are essential if you want to make an impact as a food professional

Collaboration

Food Impactmakers is a collaboration between SOL and Food Pioneers and focuses on the food professionals of tomorrow. Theory and practice come together, with the region as the classroom.

Join with your school or organisation

Would you like a tailor made programme that fits your course or team? Get in touch with Guusje via guusje@foodpioneers.nl or our contact form.